Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Starch is present in high amount in various cereals, fruits and roots & tubers which finds
major application in industry. Commercially, starch is rarely consumed or processed in its …

The effect of Konjac glucomannan (KGM) on the gelatinization, retrogradation, rheological,
and morphological properties of three starches (rice, potato, and pea starch) were …

Physical modifications of flours are an environment-friendly technology receiving increasing
attention for widening the range of utilization of these raw materials. Rice flour was modified …

Caffeic acid and maize starches were combined to prepare maize starch-caffeic acid
complexes. The physicochemical properties of the complexes were characterised by X-ray …

Complex gels of fermented indica rice starch (FIRS) and soybean protein isolate (SPI)(0%–
12%) were prepared to investigate the relationship between gel characteristics and …

Abstract Effects of adding whey protein fibrils to gels of potato starch with 8% solids content
were determined by rheology, microscopy, and calorimetry. Adding fibrils to starch at 50 …

Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels
contributes to the development of innovative plant-based gel products. Herein, we proposed …

Starch and proteins can be assembled into binary complexes with functional attributes that
combine the desirable facets of each individual component. In this study, the formation of …

Starch is an important source of energy in the human diet with a variety of taste, texture,
physicochemical, and organoleptic properties which is greatly influenced by processing …